Slow Cooker Tex-Mex Beef Fajitas

Living in Texas, there’s a plethora of Tex Mex restaurants to keep our tastebuds entertained.  Tim and I LOVE us some Mexican food (and margaritas).   As a matter of fact, one of our first and most memorable dates took place at a place called Chuy’s.  Mexican restaurants make such great date spots.  The ambience is casual, fun, loud, and uplifting.  The bottomless chips and salsa are such a great complement to good conversation as you dip them in house specialty salsas or ooey-gooey chile con queso and just munch away.  And the food..oh man..the food!  There’s nothing more intoxicating than the smell of sizzling onions and meat.  Can I get an “Amen!”?  For the most part, I have great self-control.  However, I’m only human.  Mexican resturants = put on my fat pants

When we go to our fav local Mexican restaurants, we don’t need to look at the menu.  We always order combination fajitas for 2 (or 3) which includes grilled beef and chicken (and shrimp if we feel like splurging) served with rice, beans, pico de gallo, sour cream, guacamole, and cheese.  Quite a spread, no?

We are currently on a budget which means we only go out to eat at most twice a week.  Therefore, we make a conscious effort to try new places each time.  Otherwise, as I’m a creature of habit, we’d go to the same restaurants all the time (and we certainly have done so in the past).  As a result, we don’t go to our fav Mexican restaurant as much as we’d like to.  But of course, life without fajitas is not acceptable here in Texas!  And so it was only natural that I tried to recreate this meal at home.  I usually marinate the meat overnight and cook it in a skillet, but as I seem to be getting busier and busier, use of the slow cooker seemed promising :).

So here’s my attempt!  And it’s a winner!

Slow Cooker Spicy Tex-Mex Beef Fajitas

Slighted adapted from Allrecipes

Serving size: 4 people | Prep time: 30 min | Cooking time: 6 hours

Ingredients:

-1 Ib. flank steak

-8 flour tortillas (or corn)

Marinade

• 2 Tbs. garlic, minced
• 1 Tsp. cumin
• 1 Tsp. chili powder
• 1 Tbs. adobo sauce
• 2 Tbs. cilantro, chopped
• 1/2 jalapeño, seeded and chopped
• 2 Tbs. lime juice
• 1  (14.5) oz. can of diced tomatoes
• 1/2 Tsp. salt
• 1 Tsp. pepper

Onion and peppers stir-fry

• 1 red onion, sliced
• 2 bell peppers, julienned (any color you prefer)
• 1 Tsp. garlic
• 1 Tbs. EVOO
• Season with salt and pepper

Toppings

• Guacamole – 1 Tbs lime juice, 1 avocado, salt + pepper to taste
• Cheddar cheese, shredded
• Sour cream (optional)
• Cilantro

Directions

1. Prepare the marinade and rub it over the steak.  Place in the slow cooker.  Pour the tomatoes on top.
2. Set the cooker on low for 6 hrs (or on high for 3 hrs).
3. When the meat is about done (about 30 min left), stir-fry the vegetables in a medium skillet over med-high heat, about 6 minutes.
4. Prepare all the toppings and set aside.
5. When the meat is done, wrap everything up in the tortilla.  You choose the portions :).
6. Dig in!